'OBWARZANEK KRAKOWSKI' AS A TRADITIONAL FOOD

The aim of this work was to evaluate the quality and to compare the traditional (‘obwarzanek krakowski’) with the non-traditional (‘obwarzanek’) bakery products. Four samples were analysed for chemical composition and texture and colour of crumb. The analysed products differed in the features of general appearance and chemical composition. The traditional products became much more hard during storage time than the non-traditional ones. doi:10.5219/197